Very nice

Okay, I'll say it, it's just gross.

I have one and it works fine. You do have to go into the menu and turn it on as has been mentioned.

Thanks Cattreasure, do you have an idea of the max amount of sugar I can add to a recipe that calls for 3 cups of flour? The recipe calls for 1 tsp but I'd like to add at least a tablespoon.

Thanks Papa Joe, I'll add a tablespoon and see how that works.

Here's the waffle recipe for you. I originally got this from Allrecipes.com and it's pretty good but I really like the recipe I posted above better.

Ingredients
• 1 (.25 ounce) package active dry yeast
• 1 1/2 tablespoons white sugar
• 3/4 cup lukewarm milk
• 3 eggs
• 1 cup melted butter

• 2 teaspoons vanilla extract
• 3 cups flour
• 1/2 teaspoon salt
• 1 1/2 cups pearl sugar (such as Lars' Own(R))
Directions
1. Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
2. Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
3. Preheat a waffle iron according to manufacturer's instructions.
4. Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

You'll love them!

Here you go

Crispy Yeast Waffles
Ingredients:
350 g Pastry flour
50 g Diastatic malt powder (optional) but I think it makes a difference.
7 g Active dry yeast
5 g White granulated sugar
3.5 g Salt
2 g Baking soda
620 g whole milk (room temperature)
115 g Butter
100 g Egg (2 large)
2 tsp vanilla

Step One: Make the dry mix

Sift together 350 g Pastry flour, 50 g Diastiatic malt powder, 7 g Active dry yeast, 5 g sugar, 3.5 g salt and 2 g baking soda.

Step Two:

Place 620 g milk and 115 g butter in a small sauce pan and gently warm over low heat. You just need to warm the butter until it melts, stay between 104 and 112 degree F. This is the perfect temperature to wake up the yeast in the next step. If it gets to warm just let it rest until the temperature drops to your desired level. Add eggs and vanilla, whisk to combine.

Step Three:

Combine wet and dry mixes and let the yeast bloom. You can let it set for as little as 10 minutes or up to two hours. The longer you let it bloom the richer, yeasty flavor you develop and the more air pockets your waffles will have.

She only puts butter on them and eats them like we would a piece of toast.

Thanks JR45

I have a waffle batter I just love (yeast waffles) my granddaughter thinks they should be sweeter. What would the impact of my batter be if I just added some sugar to the batter?

Wow! That is an awesome video, thank bcheary!

See if you find this helpful.

http://cameradecision.com/compare/Nikon-D7200-vs-Nikon-D7500

The biggest health risk for me is going home and telling my wife how much I spent.

In our state (Iowa) we pay a deposit on carbonated soft drinks and the bottles and cans have a five cent return value. Kids and the homeless collect them for the cash. Politicians gloat as to the success of this program. The question was asked, if this program was so successful, why couldn’t it be expanded to non-carbonated drinks? The answer was that the nickel deposit would be too hard on the poor and the manufacturers of the tea, coffee, water and so on. I’m not sure I understand why as you get your nickel back when you return the empty but I suppose someone has the answer.